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- In a food processor, puree the chickpeas (save out a few to sprinkle on top) and garlic with the olive oil, lemon juice, tahini, cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency.
- Transfer to a bowl. Drizzle with olive oil and sprinkle with remaining chickpeas and paprika before serving.